Additional Slides Exam I

Question 1

What is glycemic index?

Answer 1

GI describes how each carb breaks down and how they affect measurable blood glucose levels

Question 2

What are we looking for when observing a glycemic index?

Answer 2

How fast is that food digested, broken down, absorbed, and then at what level of glucose do we find that food in the blood.

Some foods will create a higher index of blood glucose. The goal is to have a low glycemic index.

Question 3

What range on the glycemic index is considered high?

Answer 3

70-100

Question 4

What range on the glycemic index is considered medium?

Answer 4

56-69

Question 5

What range on the glycemic index is considered low?

Answer 5

0-55

Question 6

Why are fruits not found on the “high glycemic foods” list?

Answer 6

They contain fructose. The glycemic index test measures glucose, not fructose.

Question 7

Describe the negative feedback loop for insulin.

Answer 7

Food is eaten, the food is digested and absorbed into the blood, blood sugar is raised, insulin release is promoted from pancreas

Question 8

What happens when the blood sugar becomes too low? (What does the liver and pancreas do)?

Answer 8

Low blood sugar will promote glucagon release from the pancreas. The pancreas will then communicate with the liver which will stimulate breakdown of glycogen (which is stored in the liver).

Question 9

What is glycemic load (GL)?

Answer 9

The glycemic load takes into account the amount of carbohydrate (CHO) in a common serving in addition to its glycemic index (GI)

Question 10

What is considered a low GL?

Answer 10

0-10

Question 11

What is considered a moderate GL?

Answer 11

11-19

Question 12

What is considered a high GL?

Answer 12

> 20

Question 13

What is fructose?

Answer 13

A sweet MONOsaccharide found in honey, fruits and vegetables

Question 14

What is high-fructose corn syrup (HFCS)?

Answer 14

A sugar manufactured from corn starch and consists of 55% fructose and 45% glucose

Question 15

True or False. Fructose is not going to raise blood sugar.

Answer 15

True.

Question 16

What problems are associated with high fructose corn syrup?

Answer 16

It is contributing to obesity, it is increasing insulin resistance, it contains corn, it raises bad cholesterol in the blood. Inhibits satiety (the sensation of being full)

Question 17

True or False. Manufactures are not required to list all food ingredients on the label.

Answer 17

False. They are required.

Question 18

What does the word “flavored” mean on a label?

Answer 18

It tells you that the food uses only natural flavorings (not modified in any way)

Question 19

What is a food additive?

Answer 19

Any substance a food producer intentionally adds to a food for a specific purpose that is not naturally present in food. It is most likely synthetically derived in a lab.

Question 20

How many additives are used to preserve and “improve” foods?

Answer 20

Around 3,000

Question 21

What key additives should we avoid eating?

Answer 21

Hydrogenated or partially hydrogenated oils (trans fats)

Artificial food colors

Nitrites and nitrates
Sulfites
Artificial sweeteners: aspartame

MSG

Preservatives (BHA and BHT)

Olestra

Question 22

What are the “scary seven”?

Answer 22

1. High-fructose corn syrup
2. trans fats
3. artifical flavors
4. MSG
5. Articial colors
6. Artificial sweeteners
7. Preservatives

Question 23

What are some traditional additives?

Answer 23

Salt, smoke, honey, vinegar, herbs & spices, calcium carbonate, natural food colorings

Question 24

Phytonutrients are not essential to diet but are present in high quantities, particularly in colorful fruits and vegetables. How are they beneficial in the body?

Answer 24

Provide immune support, vitamins, minerals and antioxidant properties to foods.

Question 25

How many known phytonutrients are there?

Answer 25

2,000

Question 26

The purpose of additives fall into what four categories?

Answer 26

1. Improve storage properties 2. Make food more appealing to consumer 3. Improve processing and preparation 4. Cheaper

Question 27

Nearly _____ the common colorings found in food are created in laboratories.

Answer 27

Half or 50%

Question 28

Where can red dye #40 (allura red) be found (in food) and what does it do to the body?

Answer 28

It is the most widely used dye found in cereals, desserts, drugs, and cosmetics. It accelerates immune system tumors in mice and triggers allergic reactions and hyperactivity in children.

Question 29

Where can yellow #5 (tartrazine) be found (in food) and what does it do to the body?

Answer 29

Found in any number of baked goods, cereal, gelatin products, and dessert powders. Causes severe hypersensitivity and triggers hyperactivity disorders and other behavioral issues in children.

Question 30

What is used as a powerful oxidizing agent in baking since it bleaches and improves the elasticity of dough? This chemical is banned in many countries including the European Union, Brazil, Canada and China.

Answer 30

Potassium bromate

Question 31

What does MSG stand for?

Answer 31

Monosodium glutamate

Question 32

What is MSG?

Answer 32

It is a flavor enhancer

Question 33

How does MSG impact the body?

Answer 33

It's associated with headache, agitation, numbness, tingling

Question 34

MSG is an excitotoxin. Define excitotoxin.

Answer 34

A pathological process by which nerve cells are damaged or killed by excessive stimulation by neurotransmitters such as glutamate.

Question 35

How does MSG and aspartame resemble one another?

Answer 35

Both are food additives that enhance the flavor of food, are correlated with neurological symptoms and both are approved by the FDA for consumption.

Question 36

Of all the flavor enhancers, what are the most common out of the bunch?

Answer 36

Sweeteners

Question 37

Why might someone who is a diabetic be told it is okay to use sorbitol as a sugar replacement, even though this is not true (it is a sugar alcohol)?

Answer 37

Sorbitol absorbs more slowly than the intestinal tract than sucrose does, so the blood sugar level may not rise as high.

Question 38

What was the first artificial sweetener on the market?

Answer 38

Saccharin - it's 300 times as sweet as sucrose

Question 39

What was the second artificial sweetener on the market?

Answer 39

Aspartame - it's 200 times sweeter than sugar

Question 40

What was the third artificial sweetener on the market?

Answer 40

Sucralose (Splenda) - made from sugar but is 600 times sweeter It is literally chlorinated sugar with bleach

Question 41

Although sucralose is said to be safe for consumption, what is it commonly correlated with?

Answer 41

Insulin resistance with long-term use

Question 42

What is a stabilizer?

Answer 42

A substance that keeps a compound mixture or solution from changing its form or chemical nature.

Question 43

Give an example of a food that contains no stabilizers.

Answer 43

Peanut butter without a stabilizer: the fat in peanut butter separates from the protein, creating an oil pool over the paste.

Question 44

What are the primary functions of digestive system?

Answer 44

1. Ingestion 2. Propulsion - moving food along tract 3. Mechanical digestion 4. Chemical digestion 5. Absorption 6. Defecation

Question 45

Describe the pathway of food from the mouth to the anus.

Answer 45

1. Mouth 2. Esophagus 3. Stomach 4. Small intestine 5. Large intestine 6. Rectum 7. Anus

Question 46

Where does the bulk of digestion and absorption occur?

Answer 46

Jejunum of the small intestine

Question 47

What are the three anatomical regions of the small intestine?

Answer 47

Duodenum, jejunum, ileum

Question 48

What are the three phases of digestion?

Answer 48

1. Cephalic 2. Gastric 3. Intestinal